13 Best Recipes Under 300 Calories

13 Best Recipes Under 300 Calories

We all know that it is sometimes difficult to measure out the calories we consume from the foods we eat. Though it may not be that significant when eating too much, it may become a health risk in the future. Selecting the foods we eat is not enough because we need to consider how much we need to consume that is just right for our body on a daily basis. So if you are a health buff or just someone who just want to start on a healthy diet, here are some recipes that will help you get started.

Recipes Under 300 Calories

1. Sweet Spinach Smoothie

If ever you don’t want to cook or bake in the morning, here is a good recipe that you can just drink.

The ingredients are:

  • 2 cups spinach leaves, packed
  • 1 ripe pear, peeled, cored, and chopped
  • 15 green or red grapes
  • 6 ounces fat-free plain
  • Greek yogurt
  • 2 tablespoons chopped avocado
  • 1 or 2 tablespoons fresh lime juice

To prepare, just put in all the ingredients on the blender or food processor and blend until you get the right consistency you want.

2. Banana Corn Muffins

If you like to bake in the morning, then this recipe will be the best one you’ll need. A banana has many nutritional values and it is one of the convenient fruits available. Add it with corn and you will have the best treat in the morning.

The ingredients you will need are:

  • 1/2 cup mashed ripe banana
  • 1/2 cup 2% reduced-fat milk
  • 1 (8 1/2-ounce) package corn muffin mix
  • a cooking spray

For preparation, preheat oven to 350 degrees. Combine banana, milk, and mix in a medium bowl and stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray until batter will be slightly thin. Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes and serve.

3. Baked Eggs in Ham Cups

This recipe is may be one of the easiest to make in the morning.

You will need:

  • 12 slices of ham that is free of preservatives
  • 12 eggs
  • salt
  • pepper
  • paprika

For preparation, preheat oven to 375 degrees Fahrenheit. Line a muffin tin with slices of ham. Crack an egg into each muffin spot, and season with salt, pepper, and paprika. Bake for 20 minutes and allow to cool for two to three minutes. Remove slowly from muffin tin, and enjoy.

4. Cornflake Crunch French Toast

You may think that cornflakes and toast isn’t a good match, but wait until you have tried this recipe combined with butter, milk and eggs.

The ingredients are:

  • 2 cups cornflakes
  • 3 eggs
  • 1-1/2 cups 1% low fat milk
  • 1 teaspoon vanilla extract
  • 8 slices whole-wheat bread
  • 1 teaspoon butter
  • pure maple syrup
  • fresh fruit

To prepare, preheat oven to 200 degrees. Put cornflakes into a food processor; pulse until fine, and set aside. Whisk eggs with milk in a bowl; add vanilla extract. Place bread slices 2 at a time into batter and let soak for 2 minutes. Meanwhile, heat a nonstick skillet over medium heat, and melt butter. Coat 1 slice of bread on both sides with cornflake crumbs, cook for 2–3 minutes per side. Then repeat with remaining bread, and serve with pure maple syrup and fresh fruit.

5. BLT Bow Tie Pasta Salad

Salads may be a side dish but with this recipe, you can make it as your main dish.

The ingredients are:

  • 2-1/2 cups uncooked bow tie pasta
  • 6 cups torn romaine
  • 1-1/2 cups cubed cooked chicken breast
  • 1 medium diced tomato
  • 4 bacon strips cooked and crumbled
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup water
  • 1 tablespoon barbecue sauce
  • 1-1/2 teaspoons white vinegar
  • 1/4 teaspoon pepper

To prepare, cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta. In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad, toss to coat and serve.

6. Barbecue Chicken Stuffed Sweet Potatoes

Chicken paired with potatoes is another low-calorie meal you don’t want to miss.

For the ingredients, you will need:

  • 1 sweet potato
  • 2 cups chicken cooked and shredded
  • barbecue sauce and green onion

To prepare, wash your sweet potato and stab it with a fork a couple times. Wrap it in a paper towel and microwave for 5 minutes or until easily pierced with a fork; turn it over halfway through cooking. Mix the chicken with your desired amount of barbecue sauce. Cover and microwave for 2 minutes. Cut the sweet potato in half and top with chicken and green onion.

7. Easy Southwestern Veggie Wraps

If you prefer to use wraps instead of sandwiches. Try this recipe out.

The ingredients are:

  • 2 large tomatoes seeded and diced
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 1 cup cooked brown rice cooled
  • 2 chopped shallots
  • 1 jalapeño pepper seeded and chopped
  • ⅓ cup fat-free sour cream
  • ¼ cup minced fresh cilantro
  • 2 tablespoons lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 6 romaine leaves
  • 6 whole-wheat tortillas at room temperature

To prepare, put in a large bowl, combine the first 6 ingredients. In a small bowl, combine the sour cream, cilantro, lime juice, and seasonings. Gently stir into tomato mixture. Place romaine on tortillas; top with filling. Roll up and secure with toothpicks then cut each in half.

8. Vegetable Casserole

Craving for more vegetables? Here’s one on a casserole.

The ingredients consist of:

  • 2 large eggplants
  • 2 large tomatoes
  • 1 large onion
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • Thyme
  • fresh basil pepper

To prepare, wash the eggplant and tomatoes, then remove the stalk and cut each vegetable in thick, large slices. Peel onions and cut them into thick slices as well. Brush the casserole dish with a tablespoon of olive oil and then layer the vegetable slices alternately. For the second tablespoon of oil, stir with salt and pepper and then distribute it over the vegetables.

Peel the garlic and cut it into very small pieces and distribute directly on the vegetable casserole. Then put the casserole dish at 180 degrees in the oven and let the casserole bake for about 15 minutes. Wash the fresh herbs and put them aside. When the baking is finished, let it stand for 5 minutes then add the fresh herbs and eat.

9. Indian-Spiced Chard With Tofu

If you are looking to try out an Indian cuisine, then you must try this out.

For the ingredients:

  • 1 large bunch of red Swiss chard or rainbow chard around 16 to 18 leaves
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon minced ginger
  • 3 cloves minced garlic
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • 1 tomato, chopped
  • 1 block extra firm cubed tofu
  • 1 cup water
  • 1/4 cup roasted cashews for garnish
  • 1/4 cup chopped cilantro for garnish

To prepare, rip leaves of chard of stalks and set stalks aside. Chop chard leaves into bite-size pieces, then wash and drain thoroughly. Rinse stalks, then chop. Heat the olive oil in a large pan. Add the onions, garlic, and ginger and sauté until golden brown about 3 minutes. Add the chard stalks. Sauté 1 to 2 minutes more. Add the turmeric, garam masala, cumin powder, red chili flakes, and salt.

Sauté 3 to 5 minutes until fragrant. Add the chopped tomato and cook until tomatoes break down. Add chard leaves and cook on medium-high just until the leaves wilt, about 3 minutes. Add the tofu and water. Bring to a boil, reduce heat to med-low and simmer 15 minutes till chard cooks down and the flavors meld together. Sprinkle with cashews and cilantro just before serving.

10. Sweet and Spicy Shrimp with Rice Noodles

If seafood is your thing, this combination of shrimp and rice noodles is something you don’t want to miss.

The ingredients:

  • 1 tablespoon vinegar
  • 1/2 teaspoons honey
  • 1 tablespoon red chili sauce
  • 1 tablespoon soy sauce
  • 12 ounces peeled and deveined medium shrimp
  • 200 grams uncooked flat rice noodles (pad thai noodles)
  • 1 tablespoon oil
  • 2 tablespoons chopped unsalted cashews
  • 1 tablespoon thinly sliced garlic
  • 2 teaspoons ginger paste
  • 1 green halved jalapeño
  • 1 diced green pepper
  • 1 Red Pepper diced
  • 1 Orange Pepper dice
  • 3/4 cup matchstick-cut carrot
  • 1/4 teaspoon salt

Combine the first 4 ingredients in a medium bowl. Stir everything well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes. Cook the rice noodle according to the instructions given on the pack. Once cooked, rinse with cold water and drain. Repeat the rinsing and draining one more time and set aside. Stir fry some of the ingredients. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chili to pan; stir-fry 1 minute or until garlic begins to brown.

Remove mixture from pan and set aside. Cook the rest of the ingredients. Increase heat to high. Add peppers, carrot, and salt to pan; stir-fry for 2 minutes. Add shrimp mixture (do not drain); stir-fry for 2 minutes. Stir in noodles and cook for 1 minute, tossing to coat. Return cashew mixture to pan and cook 1 minute or until thoroughly heated, tossing frequently.

11. Spicy Sweet Potato Salad

This is a salad for those who want to lose weight.

The ingredients include:

  • 4 large sweet potatoes
  • 1/2 cup extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1/4 cup red-wine vinegar
  • 1 medium red bell pepper, cored, seeded, and quartered
  • 2 teaspoons ground cumin
  • 1 tablespoon grated orange zest
  • 1/2 cup sliced scallion
  • 1/2 cup minced fresh mint leaves
  • 1 or 2 fresh minced chilis
  • 1/4 cup raisins

To prepare, preheat the oven to 400 degrees Fahrenheit. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress. Make the dressing while the potatoes cook.

Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth. Toss the warm potatoes with the scallion, mint, chilis, and raisins if you’re using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

12. Scrambled Eggs with Smoked Salmon and Chives

Eggs and salmon for breakfast, here’s a recipe you can easily make in the morning.

The ingredients are:

  • 12 eggs
  • 250ml or 1 cup thickened cream
  • 40g butter
  • pinch of salt
  • 4 thick slices sourdough, toasted, buttered
  • 40g finely chopped baby spinach leaves
  • 200g smoked-salmon slices
  • 1/3 cup finely chopped fresh chives

For preparation, use a wire balloon whisk to whisk together the eggs and cream in a large bowl until well combined. Melt butter in a large heavy-based frying pan over low heat until foaming. Add egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from one side of the pan to the other in 4 different directions.

Repeat pushing action every 10 seconds, including around the edge of the pan, to prevent the egg mixture from sticking. Cook for 8 minutes or until 3/4 of the egg mixture is cooked but mixture is still creamy. Remove from heat. Taste and season with salt. Place toasted sourdough on serving plates. Top with spinach leaves and smoked salmon. Spoon over the scrambled eggs, sprinkle with chives and serve immediately.

13. Roasted Sweet Potato and Black Bean Burrito

This recipe is worthy of giving you a low calorie diet.

For the ingredients, you will need:

  • 1 pound diced sweet potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons ground cumin
  • 3 cups chopped tomatoes
  • 15-ounce can black beans rinsed and drained
  • 1 cup frozen corn
  • 1 red pepper
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • 4 whole-wheat tortilla wraps

To prepare, preheat the oven to 400 degrees Fahrenheit. In a pan, toss the sweet potatoes with the olive oil, 1/4 teaspoon salt, and 1/2 teaspoon cumin, and roast for 25 to 30 minutes, until soft and slightly browned. While that’s roasting, add the tomatoes, black beans, corn, red pepper, cayenne, and rest of the cumin to a large pot, and cook on medium heat for 15 minutes, stirring often.

Place a wrap on a plate, and microwave for 15 seconds so it becomes more soft and warm. Spoon out 1/4 of the tomato-bean mixture into the center of the tortilla. Add 1/4 of the roasted sweet potatoes. Fold in the sides of the wrap, then the bottom, then the top. Turn it over, place on a plate with some salsa, and enjoy.

Also read:

The 15 Best Foods To Eat For Breakfast For Energy, Vitamins & Weight Loss

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